Saturday, 24 August 2013

Poached Eggs, Asparagus, Avocado and Tomato Salsa

I saw this meal idea on Instagram; I follow a very lovely profile called The Bali Bible. They posted this meal from Petitenget in Bali and it looked delicious! I've since looked into it and it is actually a breakfast dish, served on a lovely piece of sourdough but hey, what's better than breakfast for dinner? Erm, nothing.


All you need for one is:

6 asparagus spears
1 poached egg
A few slices of chorizo
1/4 red onion
Feta, to sprinkle over
A slice of sourdough or bread of your choice, toasted

All you need for the salsa is:

5 or 6 plum tomatoes
1/4 white onion
A pinch of chilli flakes
1 tsp water
Lime, to taste
Pepper, to season

First things first get that chorizo cooking. I used authentic Spanish chorizo which meant a bit of skin-peeling-off and slicing before frying for a few minutes to heat up, I also threw in my red onion as I prefer it cooked to raw.

At the same time, I put my asparagus in a pan of water to soften for 7 or 8 minutes.

To make your salsa, chop up small the tomatoes and onion, pop them in a small bowl and add the chilli flakes, water, lime and pepper. Stir well.

The asparagus should be nearly done by now, so heat up a pan of water and bring to the boil ready for your egg.

Pop your bread on to toast and when it's almost finished, crack your egg into the boiling pan of water. Now, I like my yolk reeeally running, so I literally leave my egg in the pan for about 3 minutes, if that.

Pop your toast on the plate, then your egg, scatter your chorizo and red onion over. You can either serve your salsa over the top or on the side. I went for a messy scattered effect. Drain your asaparagus and pop the along the side of the flate. 

Crumble your feta over the top and et voila.



For a very thrown together meal, I thoroughly enjoyed it. The flavours went together incredibly well and not only is it really healthy, it's actually quite filling too.



N xo

No comments:

Post a Comment